Vermicelli - Coconut Upma / Semya - Kobbari Upma ~ Microwave Version

Vermicelli - coconut upma is a regular one in my mother's kitchen as my father won't touch onion and a rarity in my kitchen as M won't touch coconut. J I love this version of upma my mother prepares because it is simple, quick and tastes delicious with the addition of a generous amount of sweet coconut and aromatic cilantro. Just drizzle a spoonful of ghee at the end for a yummy upma that can be served as a breakfast or an evening snack. Today I am posting microwave version of this upma for BM#7. Check what other marathoners are cooking today.

Here is another version of vermicelli upma that I prepare regularly.

Ingredients for 2 - 3 servings:

1 cup vermicelli (I used pre roasted variety.)

1/2 cup fresh / frozen grated coconut

1.5 cup water

1/4 tsp turmeric powder (optional)

1.5 tsp salt (or to taste)

For tadka: 3 - 4 tsp oil / ghee, 1 tsp chana dal, 1 tsp urad dal / skinned black gram, 1 tsp cumin seeds, 1 tsp mustard seeds, 3 green chillies chopped fine (or to taste) and few curry leaves

Minced cilantro for garnish

Method:

* Add oil to a microwave safe bowl, and heat it in the microwave. Next add the dals, mustard and cumin seeds. When dals start turning reddish, add the chillies and curry leaves. Fry them for about 30 seconds or so.

* Next add the water, turmeric powder, salt and the coconut. Bring the water to a rolling boil. It would take around 3 - 4 minutes for this step.

* Next add the vermicelli and mix well. Cover and cook until vermicelli is done, about 8 - 10 minutes. Don't forget to stir in between.

* Garnish with minced cilantro and fresh coconut if desired.

Note:

If not using roasted vermicelli, toast the vermicelli until golden brown.

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